Preparation Steps

• Pat the shrimp dry and season lightly with 0.25 teaspoon salt and a pinch of black pepper.
• Heat olive oil and 1 tablespoon butter in a large deep skillet over medium-high heat. Add the shrimp and cook 1 to 2 minutes per side until pink and opaque. Remove shrimp to a plate and set aside.
• Reduce heat to medium and add remaining butter to the skillet. Stir in the minced garlic and cook 30 seconds until fragrant, being careful not to brown it.
• Pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
• Add the uncooked fettuccine, submerging the pasta in the liquid. Cover and simmer, stirring occasionally, for about 10 to 12 minutes until the pasta is tender and most of the liquid is absorbed.
• Stir in the grated Parmesan cheese, remaining salt and pepper to taste, red pepper flakes (if using), and lemon juice. Mix until the sauce is smooth and creamy. If sauce is too thick, add up to 2 tablespoons water or additional broth to reach desired consistency.
• Return the cooked shrimp to the pan and gently toss to combine and warm through, about 1 minute.
• Garnish with chopped parsley and serve immediately, dividing into 4 equal portions.